Every Christmas, Peter Gordon’s mother Timmy makes her pavlova with vanilla honey yoghurt cream and strawberry compote. He says, "My mum makes, without doubt, the best pavlova ever. I should know as I eat at least one whenever I come back to NZ - this year I managed to get through my share of at least six." Make the pavlova up to three days before you need it to save the hassle, and store on a plate covered with foil. Make sure you don't put the cream and strawberries on any longer than three hours before you're going to eat it as it'll go soggy.

Strawberry compote

Directions

Pavlova

Set oven at 180C.

Mum likes to use a hand-held electric mixer for this. Beat the whites till stiff then slowly add the sugar, initially a tablespoon at a time. Once half has been added you can add it a bit faster. Turn your beaters off.

Sprinkle the cornflour and vinegar over the top of your meringue and then slowly mix it in - don't beat.

Line a baking tray with baking parchment and then transfer your mixture onto it with a spatula. Make any shape you want (a log, a round, a square). Place the tray in the oven then immediately drop the temperature to 130C.

Bake for one hour then turn the oven off and leave the pavlova to cool in the oven.

Vanilla honey yoghurt cream

Lightly whisk the cream and vanilla to soft peaks in a chilled bowl.

Whisk the honey into the yoghurt and add this to the cream, then continue to beat until you have firm peaks.

Strawberry compote

This couldn't be simpler and it doesn't even need cooking. I add a few shots of Golden Stolen Rum if it's an adults-only dessert.

Hull the strawberries, then slice about 1/2 cm thick.

Toss with the icing sugar and zest and leave in the fridge for at least 2 hours.

The juice that runs off is lovely, but keep it separate and drizzle over the pavlova as you serve it or it can make the pavlova go soggy.

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Comments

robynsmale

added 326 days ago

Made this yesterday for a family Easter dinner - best pav for entertaining as it holds its shape and is a nice balance between crisp, soft and marshmallowy centre and a touch of chew around the edges. I did double it, used 1.5 cups sugar and 6 egg whites.

Kevin22558

added 1885 days ago

Timmy's Pavlova, first try at making a Pavlova and chose this recipe, absolutely fantastic, highly recommend, 72yr old male, 1st time up and a great result. Christmas day 2013, family blown away by Grandad's success. I used 4 egg whites, size 7. <br>Followed the recipe exactly and left in oven overnight, did not refrigerate. Thanks.

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